Biltong and pasta salad
Ingredients:
150 g beef biltong
500 g gnocchi shells or any pasta
10 peppadews (sliced)
2 yellow peppers (cubed)
1 onion (finely chopped)
6 courgettes (sliced and lightly fried)
100 g feta cheese (cubed)
Dressing:
50 ml prepared honey mustard
50 ml apple cider vinegar
150 ml sunflower oil
5 ml cocoa powder
20 ml freshly chopped parsleyTo make the dressing, whisk mustard, cocoa and vinegar together until well mixed. Add oil slowly, whisking continuously. Stir in the parsley. Pour dressing over biltong and allow to stand for half an hour. Cook pasta according to pack instructions. Drain and mix in biltong and dressing to coat the pasta well. Allow to cool. Add all remaining ingredients, toss well to combine and season with salt and freshly ground black pepper
